Balsamic Roasted Veggie and White Bean Pasta

Name: Balsamic Roasted Veggie and White Bean Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: cooking spray; 1/3 cup Delallo pesto or homemade skinny Basil Pesto; 1 tablespoon balsamic vinegar; ½ pound Delallo fusilli; 1 teaspoon Dijon mustard; 1 15-ounce can cannellini beans, drained and rinsed; 2 garlic cloves; ¼ cup freshly grated Parmesan cheese; 1 teaspoon dried Italian herbs; Drizzle balsamic vinegar; 1 teaspoon kosher salt; red pepper flakes; 2 tablespoons olive oil; 2 cups broccoli florets; 8 ounces sliced mushrooms; 1 red bell pepper; 1 medium zucchini; 1 medium yellow squash; 1 dry pint cherry tomatoes; 1 red onion

User Reviews

5.0

183 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6 servings
Calories
380 kcal
Course
Dinner
Cuisine
American

Balsamic Roasted Veggie and White Bean Pasta

Iris Warren

Report

One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! It's LOADED with veggies in every bite and finished with pesto and white beans. Roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli – SO good, and picky husband approved!

Share:

I Made This!

137 people made this

Print

37 people printed this

Save this

109 people saved this

Ingredients

Servings

cooking spray
1/3 cup Delallo pesto or homemade skinny Basil Pesto
1 tablespoon balsamic vinegar
½ pound Delallo fusilli (gluten-free or whole wheat)
1 teaspoon Dijon mustard
1 15-ounce can cannellini beans, drained and rinsed
2 garlic cloves (crushed)
¼ cup freshly grated Parmesan cheese
1 teaspoon dried Italian herbs
Drizzle balsamic vinegar
1 teaspoon kosher salt
red pepper flakes (for serving (optional))
2 tablespoons olive oil
2 cups broccoli florets
8 ounces sliced mushrooms
1 red bell pepper (seeded and cut into 1” pieces)
1 medium zucchini (cut into 1/4” thick rounds)
1 medium yellow squash ( cut into 1/4” thick rounds)
1 dry pint cherry tomatoes (halved)
1 red onion (cut into 1” pieces)

Add to Shopping List

Instructions

Preheat oven to 425 degrees F.
Spray 2 sheet pans with cooking spray. Set aside.
In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt. Add 2 tablespoons oil and whisk until emulsified.
In a large bowl, add vegetables (from broccoli to onion), and dressing and toss to evenly coat. Spread vegetables out in an even layer onto prepared sheet pans. Roast for 30 minutes, tossing halfway through.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to the package directions, reserving a little water before draining.
To assemble: Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, ¼ cup parmesan and toss well to coat. Drizzle with balsamic vinegar and top with red pepper flakes, if using. Serve hot, cold or at room temperature.

Nutrition Information

Show Details

Serving 11/2 cups Calories 380kcal (19%) Carbohydrates 56g (19%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 1.5g (8%) Cholesterol 4mg (1%) Sodium 353mg (15%) Fiber 7g (28%) Sugar 8g (16%)